Potato Poblano Enchiladas
- Preparation Time : 25 mins | Cooking Time : 20 mins | Makes 4 Servings
Cook up Knorr's delicious Potato Poblano Enchiladas made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 780.0 |
| Total Fat | 45.0 g |
| Saturated Fat | 18.0 g |
| Cholestrol | 95.0 mg |
| Sodium | 2440.0 mg |
| Total Carbs | 70.0 g |
| Dietary Fiber | 10.0 g |
| Sugars | 8.0 g |
| Protein | 25.0 g |
Ingredients List
- 1 jar (15 oz.) alfredo sauce
- 3/4 cup salsa verde
- 2 1/2 cups leftover mashed potatoes
- 2 cups shredded Monterey Jack cheese
- 1 tbsp. Knorr® Granulated Bouillon Chicken Flavor
- 4 tbsp. margarine, divided
- 12 corn tortillas
- 3 medium poblano peppers, roasted *, peeled and cut into strips
DIRECTIONS
-
Preheat oven to 375°.
-
Combine sauce with salsa verde in medium bowl; set aside. Spread 1/2 of the alfredo mixture in 13 x 9-inch baking dish; set aside.
-
Combine potatoes, 1 cup cheese and Knorr® Chicken flavor Bouillon in another medium bowl; set aside.
-
Melt 1 tablespoon margarine in 12-inch nonstick skillet and cook 3 tortillas, turning once, 15 seconds or until softened. Remove to paper-towel-lined plate. Repeat with remaining margarine and tortillas.
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Evenly divide mashed potato mixture onto tortillas, then top with poblano peppers; roll up. Arrange enchiladas in prepared baking dish, then top with remaining sauce mixture and cheese. Bake 20 minutes or until sauce is bubbling and lightly golden.
